|Alternative names||Xingren doufu, almond tofu, almond jelly|
|Main ingredients||Apricot kernel milk, water, gelling agent (usu. agar)|
|Jyutping||hang6 jan4 dau6 fu6|
|Hanyu Pinyin||xìngrén dòufǔ|
|Literal meaning||almond tofu|
Annin tofu or xingren tofu (Chinese and Japanese: 杏仁豆腐; pinyin: xìngrén dòufǔ; Cantonese Jyutping: hang6 jan4 dau6 fu6; rōmaji: an'nindōfu), sometimes translated as almond tofu, is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, and Japanese cuisine. A similar dessert is blancmange.
The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other East Asian dishes, such as Chinese yúdòufu (鱼豆腐) and Japanese gomadōfu (胡麻豆腐). Apricot kernel milk is often confused with almond milk, as apricot kernel itself is often confused with almond.
In the traditional recipe, the primary flavoring agent is apricot kernels, soaked and ground with water. The mixture is strained, sweetened, and heated with a gelling agent (usually agar). When chilled, the apricot kernel milk mixture solidifies into the consistency of a soft gelatin dessert.
Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not. Most are based on dairy products and a small amount of flavored extract. Gelatin is also a common substitute for agar.
Annin jelly can be made from scratch or using instant mix. There is an instant soy-based powder with a coagulating agent, which dissolves in hot water and solidifies upon cooling.